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Dairy
Easy
30 Minutes
Diets 
These little tarts are a great starter or an accompaniment to a fish or meat meal any time. They are quick to make and can even be prepared in advance, as the new premade pastry does not go soggy. I use cream cheese over the base here, but if you prefer, try sundried tomato paste or tapenade, a chopped olive spread (see “variation,” below). Yield: 6 individual tarts
375 grams premade rolled puff pastry
1 egg, beaten
3 tablespoons chopped fresh herbs (such as basil, chives, coriander, or mint) or 150 grams (2/3 an 8-ounce package) cream cheese (use Tofuti non-dairy cream cheese for a parve option)
300 grams cherry tomatoes, halved or sliced (about 8 per tartlet)
1 tablespoon sun-dried (or regular) tomato paste (optional)
salt, to taste
freshly ground Gefen Black Pepper, to taste
microgreens, for serving
Gefen Extra-Virgin Olive Oil, for serving
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius/gas mark 6). Line a baking sheet with Gefen Parchment Paper and set aside.
Cut pastry in half, then cut each half into three rectangles.
Put the rectangles on the prepared baking sheet and score a border into each, about one-third of an inch (two centimeters) from the edge.
Glaze pastry with the beaten egg.
Add herbs and tomato paste, if using, to the cream cheese and spread on the pastry, keeping within the border.
Arrange cherry tomatoes in rows on top of the cream cheese. Season with salt and pepper.
Bake 12 minutes or until golden brown.
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